In recent years, thanks to the strong support and close guidance from the university leadership, the scientific research activities at Ho Chi Minh City University of Industry and Trade have made remarkable progress and achieved many outstanding accomplishments. These achievements have significantly contributed to improving the training quality of the university.
With the goal of spreading the research spirit and promoting a strong scientific research movement among students—as well as creating an environment for academic exchange, learning, and sharing research experiences between students from HUIT in general and those from the Faculty of Food Science and Technology in particular—with scientists, leading experts, and enterprises, our Faculty launched the “Student Scientific Research Competition” last academic year in several fields:
- Food Technology
- Food Technology – Nutrition
During the preliminary round, the Jury Panel worked seriously and carefully to evaluate 35 promising research topics submitted by 35 research teams—an increase of 03 topics compared to the 2023–2024 academic year (32 topics), which is a very encouraging result.
This year, we also welcomed the participation of many postgraduate students from our faculty, showing the growing attractiveness, quality, and prestige of the competition.
In addition, the role of the Jury Panel has become increasingly important—not only in fairly evaluating the submissions and selecting the best teams for the final round—but also in giving professional advice and research orientation so that selected topics can be further developed to compete at higher-level competitions such as the Ministry-level Student Scientific Research Competition, the Eureka Award, and Startup Competitions, starting right from the preliminary round.
FINAL RESULTS – STUDENT SCIENTIFIC RESEARCH COMPETITION
FACULTY OF FOOD SCIENCE AND TECHNOLOGY – ACADEMIC YEAR 2024–2025
1. Most Voted Team
(Based on likes on the YouTube channel “Student Scientific Research – Faculty of Food Science and Technology”)
FST_067 – Rapid identification of Aspergillus flavus and Aspergillus oryzae using artificial intelligence in the food industry
2. Most Popular Poster Award
FST_041 – Study on creating bioactive-rich capsules from celery (Apium graveolens) and kale (Brassica oleracea) extracts
3. Best Presentation Award
FST_036 – Study on the inclusion complex of fatty acids in pomegranate seed oil and Beta-cyclodextrin with application orientation in food technology
4. Consolation Prizes
- FST_051 – Extraction of flavonoids and evaluation of biological activities from Schefflera heptaphylla
- FST_056 – Development of nanoemulsion rich in punicic acid for application in beverages
- FST_033 – Evaluation of mango preservation efficiency using banana starch combined with chitosan
5. Third Prize
FST_067 – Rapid identification of Aspergillus flavus and Aspergillus oryzae using artificial intelligence in the food industry
6. Second Prize
FST_065 – Development of analytical methods for polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and application in quality control
7. First Prize – Champion of the Competition
FST_036 – Study on the inclusion complex of fatty acids in pomegranate seed oil and Beta-cyclodextrin with application orientation in food technology
ACKNOWLEDGEMENTS
On behalf of the Organizing Committee of the Student Scientific Research Competition – Faculty of Food Science and Technology, academic year 2024–2025, we sincerely thank:
- Dr. Bùi Hồng Đăng – Representative of the University Council, HUIT
- Representatives of the Department of Science and Technology – HUIT
- Faculty Leadership – Faculty of Food Science and Technology
- 35 research teams (Preliminary Round)
- 300 students of the Faculty of Food Science and Technology
- Respected members of the Jury Panel
- Faculty supervisors and lecturers of the Faculty of Food Science and Technology
- Student volunteers supporting the Organizing Committee
Thank you all for your participation and contributions to the competition held on April 13, 2025.
ON BEHALF OF THE ORGANIZING COMMITTEE
Assoc. Prof. Dr. Lê Nguyễn Doan Duy
Event Highlights:
(Images from the competition)
